Carlina, Carlina
acaucalis

Family of compositae

This decorative plant is very well-known by people who are used to walk
on the Apennines meadows, during the period of August-September it shows
its beautiful silvery flowers. It is possible to pick up its still closed
small blossoms, and after having taken away the stronger bracts, they
can be eaten like artichokes.

Use The blossoms of this plant can be boiled, and then dressed with
oil and lemon, or can be fried, or cooked in omelette or used to prepare
a good risotto, which enhances the bitter flavour of this vegetable.
The root of the plant, if macerated in white wine, can produce a good
aperitif - tonic.